Dine Like the Gods with Delicious Greek Recipes from Mazi: Modern Greek Food

The last long weekend of the summer has arrived, and that means making the most of the (hopefully) mild weather and spending time with family and friends.

And what better way to enjoy time together than over a delicious meal?

According to Christina Mouratoglou and Adrien Carré, authors of the new cookbook Mazi: Modern Greek Food, in Greece, every meal begins with a selection of mezedes — a variety of small dishes shared among a group and served with warm, crusty bread and refreshing, ice-cold ouzo.

Considering mazi means “together” in Greek, it’s a fitting title for this new book. It’s also the name of Mouratoglou and Carré’s London restaurant, which has been bringing people together to enjoy Greek food since 2012.

In the spirit of family time, we’re sharing the recipes for two of Mouratoglou and Carré’s favourite mezedes and a fresh, summery salad that pairs perfectly with these fresh dips and lagana, a traditional Greek flatbread. (Get the recipe for lagana here.)

Happy eating!

Tzatziki with a Hint of Garlic

small bowl of white tzatziki with green garnish next to glass of water, glass jar of oil, and chunk of bread on wood cutting board on white table cloth

What you need:
250 g cucumber
4 tsp table salt
2 kg strained Greek yogurt
35 ml red wine vinegar
1 small bunch of dill, chopped
100 ml extra-virgin olive oil, plus an extra drizzle to garnish (optional)
1 garlic clove, finely chopped
fronds of dill, to garnish (optional)

How to make it:

Peel the cucumber, then grate into a strainer and sprinkle over 2 tsp of salt. Leave to drain for a few minutes, then squeeze all the liquid out — don’t hesitate to use your hands for this.
Tip the cucumber into a large bowl, add the remaining salt and the rest of the ingredients, and mix well. Cover the tzatziki with plastic wrap and leave to stand in the refrigerator for 30 minutes.
Garnish with dill fronds or a drizzle of olive oil before serving. This will keep in the refrigerator for 3-4 days.

Serves 10.

Fish Roe Mousse Tarama

glass jar of white mousse with yellow roe and dill frond garnish next to white plate with bread, hummus, and tomato garnish on linen table cloth

What you need:
100 g fluffy-textured potatoes, such as russet
1 small white onion, halved and sliced into moons
90 g smoked cod roe (white tarama), plus extra to garnish
4 tbsp freshly squeezed lemon juice
40 ml water
1 ice cube
400 ml sunflower oil
fronds of dill, to garnish

How to make it:

Peel the potatoes, cut into large chunks, and cook in a saucepan of boiling water until soft. Drain and leave to cool completely — this is very important.
Blend the cooked potato with the onion in a food processor or blender. Add the smoked cod roe, lemon juice, measured water, and the ice cube and blend to combine. Finally, with the machine running, add the sunflower oil in a slow, steady stream and blend until the mixture has a soft, velvety texture.
To serve, divide the mixture between individual jars or bowls and garnish with extra smoked cod roe and dill fronds. Alternatively, this will keep in an airtight container in the refrigerator for up to 3 days (the more it sets, the better it becomes).

Serves 6.

Figs, Warm Talagani & Baby Leaves with Rakomelo Vinaigrette

bowl of mixed greens with figs, grilled talagani cheese and hazelnut garnish on gray table next to pink and white striped napkin and silver utensils

What you need:
400 g mixed baby salad leaves
4 fresh figs or 300 g dried figs, stems removed and diced
1 pear, peeled, cored and diced
250 g talagani cheese
handful of hazelnuts, crushed and (ideally) toasted
salt

For the Rakomelo Vinaigrette:
1 tbsp Greek raki or tsipouro, plus an extra 4 tsp
10 g honey, plus an extra 35 g
1 clove
small piece of a cinnamon stick
3 ½ tbsp balsamic vinegar
20 g Dijon mustard
5 tbsp extra-virgin olive oil
5 tbsp sunflower oil
salt and pepper

How to make it:

Start by making the rakomelo vinaigrette. Mix the 1 tbsp raki or tsipouro and 10 g honey in a small saucepan and add the clove and cinnamon stick. Simmer, stirring, until the honey has melted and the spices have infused the mixture.
Remove the pan from the heat and take out the cinnamon stick and clove, then add to a food processor or blender with the rest of the ingredients apart from the oils. Start blending on high speed, then with the machine running, add the oils in a slow, steady stream until incorporated.
Add the baby salad leaves, figs, and pear to a large bowl and season with salt. Pour in the vinaigrette and mix well so that all the salad ingredients are thoroughly coated.
Cut the cheese into wedges and cook in a hot griddle pan or frying pan for a few seconds on each side.
Add the cheese to the salad and sprinkle the crushed hazelnuts on top.